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Monday, October 20, 2014

Varagu Arisi Idlis, Kodo Millet Steamed Cakes

Today's dish is going to be another idli/steamed cakes using millets, and this time it's going to be with Varagu Arisi/Kodo Millet. I have already posted an idli recipe with Kambu/Pearl Millets, there I have used parboiled rice along with the pearl millet to make the idlis, But for these Varagu Arisi Idlis, I have used only varagu arisi/kodo millet along with urad dal/black gram and fenugreek seeds. The idlis turned out soft and fluffy and they would go very well with both sambar or chutney, we had it with some peanut chutney. As idlis are a part of the traditional breakfast served on Diwali, might be, you can try out these Varagu Arisi Idlis for this Diwali..Need To Have

Varagu Arisi/Kodo Millet - 4 cups

Husked Whole Urad Dal/Black Gram - 1 cup

Fenugreek Seeds/Vendayam - 1/4 teaspoon

Salt - 4 teaspoons

Method

Wash and soak the varagu arisi and urad dal separately, atleast for 3 to 4 hours or overnight, soak the fenugreek seeds along with the urad dal. Grind the varagu arisi/millet separately into a slightly coarse paste. Grind the urad dal and fenugreek seeds till fluffy.

Take both the batters together in a deep vessel ( with enough space for the batter to rise while fermenting ), add about 4 teaspoons of salt, mix it well with your hand, cover and leave to ferment between 8 to 12 hours ( time depends on how warm the place is ). You will get a frothy batter as shown in the picture.

Grease idli moulds with some oil, add the batter as shown, and steam it for 12 to 15 minutes. Using a wet spoon, remove the idlis and serve it warm with any chutney or sambar of your choice.

Note
I have used the wet grinder for grinding the batter, I grind the urad dal for about 25 minutes, another tip to get fluffy urad dal batter is to add about 1 cup of water, when you start grinding the urad dal.
I have used the rice cooker cup for measurement, the rice cooker cup is equal to 3/4 of the regular cup.
If you are using the mixie/blender to grind the batter, add another 1/4 cup of urad dal to make the batter.
The idli batter may not rise as much as it does for the regular idlis made with only parboiled rice, but you'll have a frothy batter with small bubbles, as shown in the picture.
To remove the idlis easily, sprinkle some water along the edges of the cooked idlis, then run a wet spoon around the edges and remove.
The batter consistency for making the idlis, should be like that of a slightly thick pancake batter.